Design Bistro Oven Pro 18L Owner's manual

chops 5 min. middle temperature approx. 30 min. 85°C
cutlet 2 min. middle temperature approx. 20 min. 85°C
NOTE: The temperature alludes to the function heat from above and below.
NOTE: The cooking time depends on the size of meat and the temperature of the meat
to start with (did it come right out of the fridge or did the meat have room temperature).
Core temperature:
lamb
back of lamb, raw 70 Grad
back of lamb, well done 80 Grad
leg of lamp, raw 75 Grad
leg of lamp, well done 82 Grad
poultry 85 Grad
calf
back of calf 65 Grad
leg of calf 70 Grad
shoulder of calf 75 Grad
beef
roast beef, raw 53 Grad
roast beef, well done 58 Grad
roast of beef, raw 50 Grad
roast of beef, well done 58 Grad
marinated beef 85 Grad
boiled filet of beef 85 Grad
ox breast: 83 Grad
pig
back of pig 60 Grad
knuckle of pork 85 Grad
leg of ham 70 Grad
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